Ingredients

1 1/2 pounds thin asparagus spears

1 cup matchstick-cut carrots

1/2 medium-size sweet onion, halved and thinly sliced (about 1 cup)

1 teaspoon bottled minced garlic

1 teaspoon olive oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 pint grape tomatoes

8 ounces uncooked penne

2 cups sliced rotisserie chicken breast

3/4 cup whipping cream

2/3 cup shaved fresh Parmesan cheese

Preparation

  1. Preheat oven to 450.
  2. Snap off tough end sof asparagus, and cut asparagus into 2-inch pieces. Combine asparagus and next 3 ingredients in a large roasting pan. Drizzle with olive oil, and sprinkle with salt and pepper; toss gently to coat. Bake at 450 for 10 minutes or until vegetables begin to brown; stir vegetables. Add tomatoes, and cook 5 minutes.
  3. While vegetables roast, cook pasta according to package directions, omitting salt and fat. Drain well, reserving 1/3 cup pasta water. Keep pasta and reserved water warm.
  4. Combine chicken, vegetables, pasta, reserved 1/3 cup pasta water, and whipping cream; toss gently to coat. Sprinkle with cheese. Serve immediately.